Savory Vegetable Strata
4
Points®
Total time: 59 min • Prep: 22 min • Cook: 37 min • Serves: 8 • Difficulty: Easy
Here is the perfect late-fall brunch dish. This strata comes together in just under an hour and serves a crowd. Ideal for a family brunch, this recipe can be made up to two days in advance and simply reheated. Because it also travels well, take this strata along to a potluck or picnic and serve it at room temperature. Serve this dish alongside some cut fruit or a simple green salad for added crunch.
Ingredients
Cooking spray
1 spray(s)
WW Reduced fat shredded Mexican style blend cheese
2 Tbsp
Reduced-calorie whole wheat bread
7 slice(s)
Olive oil
1 Tbsp
Uncooked red onion(s)
1 medium
Garlic
2 medium clove(s)
Uncooked Canadian bacon
3 slice(s)
Chopped frozen spinach
20 oz
Frozen winter butternut squash
10 oz
Egg
4 large egg(s)
Egg whites
6 item(s)
Fat free skim milk
0.25 cup(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Instructions
1
Preheat oven to 375ºF.
2
Coat a large nonstick baking sheet with cooking spray. Cut bread into cubes, and spread out on sheet in a single layer. Coat with cooking spray; toast in oven until lightly browned, about 5 minutes. Remove from oven and spoon into a large bowl; set aside.
3
Heat a large nonstick skillet over medium-high heat; add oil. Saute onion until it starts to turn transparent, about 2 to 3 minutes. Add garlic and bacon; cook, stirring occasionally, until onion starts to brown, about 3 to 4 minutes more. Remove skillet from heat and set aside.
4
Place spinach, squash, eggs, egg whites, milk, salt and pepper in a large bowl; whisk to combine. Add onion-mixture; whisk again. Pour over toasted bread cubes and mix with a spoon to thoroughly combine.
5
Pour mixture into a 9- X 13-inch nonstick pan and spread into an even layer; sprinkle with cheese. Bake until a knife inserted in center comes out clean, about 20 to 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.
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